Enjoy these delicious Prosciutto di San Daniele recipes,
from Icons of European Taste Brand Ambassador Chuck Hughes:

Potato Agnolotti with Brown Butter and Prosciutto di San Daniele  |  Pear Tart Raclette with Prosciutto di San Daniele

Pizza with Prosciutto di San Daniele |   Roasted Beets with Prosciutto di San Daniele

 
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Potato Agnolotti with Brown Butter and Prosciutto di San Daniele

Potato Agnolotti with Brown Butter _ Prosciutto di San Daniele_APPROVED.jpg

Ingredients

Pasta Dough

400 g all purpose flour, sifted + extra for dusting

       3 large eggs

       1 large egg yolk

       1 tablespoon extra virgin olive oil

       1 teaspoon salt

 

Potato Puree

2 ½ pounds yukon gold potatoes

Sea salt

2 fat cloves garlic, minced

4 tablespoons unsalted butter

½ cup 35% cream

4 tablespoons sour cream

½ teaspoon white pepper

Brown Butter

4 tablespoons unsalted butter

Directions

3 slices Prosciutto di San Daniele per person

 

Make the Pasta Dough

In a stand mixer, combine all the ingredients and knead with the dough hook until the dough forms into a ball.

 

Turn out the dough onto a lightly floured work surface and knead for another 10-12 minutes until it is smooth and slightly sticky. If the dough feels a bit dry, add a teaspoon of warm water.

 

Form the dough into a ball, wrap it in plastic wrap, and let it rest for at least 30 minutes. The dough can be left in the fridge for a few days.

 

Make the Potato Puree

Peel then cut the potatoes into even sized chunks, place them in a large pot, and cover them with cold water. Add about 2 tablespoons of salt and bring the potatoes to a boil.

 

While the potatoes are boiling, place the garlic and the butter in a small sauce pot and cook over medium low heat until the butter begins to bubble and foam. Add the cream and warm it slightly.

 

Once the potatoes are cooked through, strain them and return them to the pot. Place the pot over medium low heat and stir the potatoes to cook out any remaining water, about 3-5 minutes. Remove from the heat.

 

Add the cream and butter mixture as well as the sour cream and mash the potatoes until they are very smooth. Season with 1 ½ teaspoons of salt and the white pepper.

 

Allow the potatoes to cool, then place them in a piping bag.

 

Make the Brown Butter

Place the butter in a frying pan and cook over medium heat stirring every so often until the butter begins to brown and smell nutty. Remove from heat.

 

Make the Agnolottis

Roll out the pasta dough on a pasta roller to the second thinnest setting. 

 

Pipe an even line of potato puree about a third of the way down the pasta sheet running all the way across the sheet. Brush the pasta with a bit of water above the line of potato puree.

 

Carefully fold the pasta sheet over the potato puree until it is about a third of the way from the top. Press down on the pasta to seal in the potato puree.

 

Pinch the pasta closed every inch or so to form small pockets of potato puree.

 

Using a fluted pasta cutter, cut the pasta horizontally about ¼ inch from the potato pockets. Cut each agnolotti out where you pinched the dough together. Carefully place each agnolotti on a floured baking sheet.

 

Assembly

Bring a large pot of salted water to a boil. Drop in the agnolottis and cook for 3-5 minutes. Strain the agnolottis and toss them in the brown butter.

 

Plate the agnolottis. Top each plate with 3 slices Prosciutto di San Daniele and drizzle over a little more brown butter.

Serves 4-6 people 
 

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Roasted Beets with Prosciutto di San Daniele

Roasted Beets with Prosciutto di San Daniele, Goat Cheese, Roasted Hazelnuts _ Orange Zest

Ingredients

    2 pounds red beets, trimmed and scrubbed

       Olive oil

       Sea salt

       Fresh cracked black pepper

100 grams goat cheese

4-6 slices Prosciutto di San Daniele

  ½ cup roasted hazelnuts, chopped

   1 orange

Directions

Preheat your oven to 425°F. Cut the beets into bite sized chunks and toss them with olive oil and salt and pepper. Lay them out on a parchment lined baking sheet and bake for 20-25 minutes until the outside takes colour and they are easily pierced with a knife.

 

Let the beets cool for 10-15 minutes. Plate the beets and add drops of the goat cheese randomly all over. Twist the prosciutto slices and place all over. Sprinkle the hazelnuts all over and finish with orange zest and a drizzle of olive oil.

Serves 4-6 people 
 

 
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Pizza with Prosciutto di San Daniele

Pizza with Mozzarella, Sundried Tomato, Watercress _ Prosciutto di San Daniele_APPROVED.jp

 

Pizza Dough

   1 cup warm water

   4 teaspoons sugar

   1 teaspoon instant yeast 

2 ¼ cups all-purpose flour

    1 teaspoon diamond crystal kosher salt

Ingredients

 1 ball pizza dough

   Olive oil

 3 tablespoons Chuck Hughes spicy sundried tomatoes

 1 ball fresh mozzarella cheese

¼ cup watercress

 4 slices Prosciutto di San Daniele

Directions

Make the Dough

In a medium bowl, combine the water, sugar, and yeast and let it bloom for 5 minutes.

 

In a separate bowl, mix the flour and salt. Add the wet ingredients and mix until fully combined.

 

Turn out the dough onto a lightly floured work surface and knead for 5 minutes. Transfer to an oiled bowl and cover with a damp rag. Let it rest for 45 minutes.

 

Turn out the dough onto your work surface and cut into 3 even pieces. Shape each piece into a ball. Place the balls in a dish and let rest in the refrigerator for 25 minutes.

 

This dough can be kept in the refrigerator for a few days or in the freezer for a few months.

 

Make the Pizza

Lightly flour your work surface and roll out a dough ball to approximately 9 inches in diameter.

 

Drizzle with olive oil then spread the spicy sundried tomatoes all over leaving about an inch around for the crust. Tear the fresh mozzarella and place pieces all over.

 

Bake at 450°F for 10-12 minutes until the crust is golden and puffed.

 

Top with the watercress and Prosciutto di San Daniele.

Serves 4-6 
 

 
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Pear Tart Raclette with Prosciutto di San Daniele

Pear Tart Raclette with Prosciutto di San Daniele, fresh Thyme, Black Pepper _ Reduced Bal

Ingredients

   1 sheet puff pastry

   2 pears

100 grams raclette cheese

   1 teaspoon fresh thyme leaves

  ½ teaspoon fresh cracked blacked pepper

   4 slices Prosciutto di San Daniele

   1 tablespoon balsamic reduction

Directions

Preheat your oven to 350°F. Lay out the puff pastry sheet on a baking tray. With a paring knife, gently cut a border all around the puff pastry without cutting all the way through, about 1 inch from the edge. This is your guideline.

 

Slice the pears and lay them out all over the puff pastry staying with the border you cut. Slice the raclette and lay out randomly all over the pears. Sprinkle with the fresh thyme leaves and black pepper.

 

Bake for 20-25 minutes until the edge of the pastry has puffed and turns golden brown.

 

Lay out the prosciutto all over, drizzle with the balsamic reduction and serve.

Serves 4